Philadelphia Pork Sandwiches

Name: Philadelphia Pork Sandwiches
Yield: Serves 8
Ingredients: 1 tablespoon, kosher salt; 2 teaspoons, minced fresh rosemary; 2 teaspoons, dried thyme; 2 teaspoons, dried oregano; 2 teaspoons, fennel seeds; 1 teaspoon, red pepper flakes; 1 (4-pound), boneless pork butt roast, trimmed; 2 cups, chicken broth, plus extra as needed; 8 , garlic cloves, peeled and smashed; 2 tablespoons, extra-virgin olive oil; 3 , garlic cloves, sliced thin; 1 pound, broccoli rabe, trimmed and cut into ½-inch pieces; 2 teaspoons, kosher salt; Pinch, red pepper flakes; 8 (8-inch) Italian, sub rolls, split lengthwise; 12 ounces sliced sharp, provolone cheese

Main Courses
Pork
Sandwiches

By Morgan Bolling ･ Appears in Cook's Country June/July 2018

We went to Philadelphia for the cheesesteak. We stayed for the roast pork sandwich.

SERVES 8

TIME 3½ to 4 hours, plus 1 hour cooling and 1 hour refrigerating

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